Chicken Parmesan over Pasta
Hi MBB readers!
What a week! You know I love to post daily but this week has knocked me off my feet and smacked my head on the door. Yeah, it’s been one of those weeks….
If you can think of 5 life changing events, I have experienced 2 in the same week! (AHHHHH!)
2. Threw a red shirt in with the white laundry load
3. Change in living conditions
5. Lost favorite cd
Are you as heartbroken as I am reading this? These are life changing events I’m talking about here!
Oh and it was my baby sisters birthday – that at least made me very happy.
So, I picked up my emotions and am adventuring out to ride the horse again… just in a pink shirt and not white. (sigh…just kidding).
(Source image here)
NOT that horse. Geez, what is wrong with you?
Okay, you obviously had a hard week too. You need a good dinner recipe and a bottle of wine. Please, let me help you. I’ll share my Chicken Parmesan over Pasta…yeah, you deserve it.
- 1-2 tbs olive oil
- 1/2 onion: diced
- 12 fresh basil leaves
- 1 can (28 oz) of favorite diced tomatoes. (I used basil and onion flavored)
- salt and pepper
- 1/4 cup olive oil
- 3 chicken breasts (I used organic)
- 3 medium eggs or 2 large eggs
- 1 cup unseasoned breadcrumbs
- 3/4 cup freshly grated Parmesan Cheese
- 1 tbs oregano (or Italian seasoning whatever you prefer)
- Cheese of choice: (I used Cabot cheddar cheese but you can use whatever you want. Mozzarella is usually the standard)
- Pasta of Choice
- To make the sauce:
- Over medium high heat add olive oil to a large saucepan
- Turn down the heat to medium low and add onion. Saute until soft 5 minutes
- Add fresh basil leaves and sauce.
- Bring to simmer for ten minutes
- Pre-heat oven to 375 degrees
- For Chicken:
- In a separate pan, add olive oil and heat of medium-high. You want a simmer in the oil but not smoking.
- Wisk eggs in one bowl
- In a second bowl, add breadcrumbs, freshly grated Pamesan cheese, oregano and a pinch of salt and pepper
- Dip chicken in egg mixture then breadcrumb mixture
- Add to pan and do not touch for 4-5 minutes.
- Flip and cook on other side for 4-5 minutes
- In a 9x13 dish (I used stoneware) add sauce on bottom
- Followed by chicken on top
- Then place cheese on top of chicken
- Bake for 25-30 minutes until cheese has melted and chicken temperature reaches 165 degrees
- Meanwhile, cook pasta according to package.
- When chicken is done (about the same time pasta) add the sauce to the pasta and place chicken on top.
If you really want to cut down on time, use prepared pasta sauce instead of creating your own. It won’t be as good but a time saver it is! To cook your chicken evenly, you can pound the chicken breasts or purchase thin chicken strips. I skipped this step and it was just as good. Use fresh ingredients such as freshly grated Parmesan cheese and fresh basil. You will greatly notice a difference. Fresh mozzarella is usually used in this recipe however I didn’t have it. My favorite cheese is made by Cabot Creamery so I used that and yes, it still tastes amazing. If you are feeling daring, try the jalapeno flavor.
Did you have a life changing week? Please let me know your events and maybe I’ll tell you mine